Spicy Sesame Marinated Chicken Recipe

"This is so easy, and absolutely delicious. Now, it does have a bit of a bite; but, you can always remove the seeds and ribs from the jalapenos if you want; which will make it less spicy. Also, you don't want to marinate the chicken too long because of the citrus in the marinade; 2 hours is the most I would marinate it for. And, if you have a 'very thick' chicken breast, you may want to consider slicing it in half or even large tenders. Serve with an Asian type or rice; or even a brown rice which would be really delicious. It's easy, quick, and full of flavor. Prep time does include time for the chicken to marinate."

Original is 3-4 servings

Metric US

I've Tried It

Ingredients

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3 chicken breasts (large, or 4 small, you could also use 6-8 chicken thighs)
Kosher salt
Fresh ground pepper
MARINADE
1/4 cup jalapeno peppers, fine diced

2 limes, juiced (about 1/4 cup)
2 tablespoons soy sauce (I use low sodium)
2 tablespoons sesame oil
1 teaspoon honey

Nutritional

Serving Size: 1 (215 g)
Calories 317.1
Total Fat - 10.6 g
Saturated Fat - 2.2 g
Cholesterol - 119 mg
Sodium - 925.4 mg
Total Carbohydrate - 8.9 g
Dietary Fiber - 2.1 g
Sugars - 1.3 g
Protein - 46.6 g
Calcium - 141.1 mg
Iron - 3.9 mg
Vitamin C - 21.9 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Marinade ... Add all the ingredients to a glass (non-reactive) bowl, or a ziploc bag - which I prefer. Mix or seal the bag, and shake. Then, add your chicken breasts and toss to combine. Seal the bag; or, cover the bowl with plastic wrap. Refrigerate 1-2 hours but no more. Especially thinner cuts shouldn't marinate more than 1 hour. The citrus can actually start to cook the chicken, which will change the texture.

Step 2

Remove the chicken from the marinade, and set on the counter to take the chill off. Discard the marinade. Season the chicken on both sides with plenty of salt and pepper.

Step 3

Cook or Grill ... I like to use the outside grill if possible; however, a grill pan will work just fine. Cooking times, obviously will depend on the thickness of the chicken. Chicken should be removed when it is 160 degrees, and no longer pink. Transfer the chicken to a serving platter, and cover with foil to let it rest - at least 5 minutes before serving.

Step 4

Serve and ENJOY! ... As I said, I love to add a side of Asian or teriyaki rice on the side. Glazed carrots, sauteed green beans, or a grilled cabbage wedge is also really delicious with this simple dish.